几个晚熟桃品种香气成分的GC—MS分析  

GC-MS ANALYSIS OF VOLATILE CONSTITUENTS IN SOME LATE-MATURING PEACH CULTIVARS FRUITS

作　　者：连建国[1,2] 林群[1] 刘美艳[1] 王传增[1] 张艳敏[1] 陈学森[1] 

机构地区：[1]山东农业大学作物生物学国家重点实验室,山东泰安271018 [2]山东省聊城市林业局,山东聊城252000

出　　处：《山东农业大学学报（自然科学版）》2010年第4期503-507,共5页Journal of Shandong Agricultural University：Natural Science Edition

摘　　要：以沂蒙霜红、青州蜜桃、中华寿桃和桃王九九成熟果实为试材,采用静态顶空法和固相微萃取法萃取香气成分进行GC/MS分析,旨在为沂蒙霜红桃的有效利用提供科学依据。结果表明,①静态顶空法和固相微萃取法2种萃取方法的结果基本一致,沂蒙霜红、中华寿桃、桃王九九和青州蜜桃均是以酯类成分含量最高,说明4个参试晚熟桃品种均是"酯香型";②沂蒙霜红酯类化合物成分的含量为2.009μg.g-1,明显高于中华寿桃(0.624μg.g-1)和桃王九九(0.832μg.g-1);③晚熟桃品种间香气成分种类和含量均存在差异,香气成分是晚熟桃品种选育标准评价的重要指标之一。The aroma components of some Late-maturing peach cultivars were extracted by static headspace（HS） and Solid Phase Micro-extract（SPME）analyzed by GC-MS.The results were as follows,① the results of two extraction methods（HS and SPME） are in agreement,Yimengshuanghong,Zhonghuashoutao,Taowangjiujiu and Qingzhoumitao are based on the highest content of esters,so they could be classified as an ester-type peach;②esters content in Yimengshuanghong was 2.009 μg · g-1,significantly higher than that of Zhonghuashoutao（0.624 μg ·g-1） and Taowangjiujiu（0.832 μg ·g-1）;③There were differences in both aromatic components and contents among some Late-maturing peach cultivars fruits,so aroma was one of the important criterions in evaluation of Late-maturing peach in peach breeding.

关 键 词：晚熟桃 香气成分 气相色谱/质谱 

分 类 号：S662.2[农业科学—果树学]